Identification of bitter constituents in milk-based infant formula with hydrolysed milk protein through a sensory-guided technique

Identification of bitter constituents in milk-based infant formula with hydrolysed milk protein through a sensory-guided technique

Key bitter taste-active fractions were fractionated and identified from cows' milk-based infant formula (IF) containing hydrolysed (bovine) milk protein. A systematic and sensory-guided approach was applied to separate and identify taste-active bitter peptides. The degree of hydrolysis for the...

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Veröffentlicht in:International dairy journal 2020-11, Vol.110, p.104803, Article 104803
Hauptverfasser: Alim, Aygul, Song, Huanlu, Raza, Ali, Hua, Jiacai
Format: Artikel
Sprache:eng
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Zusammenfassung:Key bitter taste-active fractions were fractionated and identified from cows' milk-based infant formula (IF) containing hydrolysed (bovine) milk protein. A systematic and sensory-guided approach was applied to separate and identify taste-active bitter peptides. The degree of hydrolysis for the extensively hydrolysed (EH) and partially hydrolysed (PH) samples was >22% and
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2020.104803